Lasagne with Ricotta Cheese, Mozzarella Cheese, and Basil

Perfect dinner or lunch option with friends, as this is easy to go with in the kitchen.

SERVES: 4 to 6

INGREDIENTS:

• 3 cups Marinara Sauce (recipe follows; in a pinch, use your favorite jarred red sauce)
• 8 ounces uncooked lasagne noodles
• One 15-to 16-ounce container whole or part-skim ricotta cheese
• 3 large eggs
• 2 cups shredded fresh mozzarella cheese (8 ounces)
• ½ cup freshly grated
• Parmigiano-Reggiano cheese
• Basil leaves, finely chopped, for garnish

MARINARA SAUCE

• 5 large garlic cloves, thinly sliced
• ¼ cup olive oil
• Two 28-ounce cans whole tomatoes (preferably San Marzano), drained and chopped
• Salt and freshly ground black pepper
• ½ teaspoon red pepper flakes
• 2 tablespoons unsalted butter
• 10 basil leaves, torn into pieces

INSTRUCTIONS:

1. Preheat the oven to 350°F. Prepare the marinara sauce. While the sauce is simmering, bring a large pot of salted water to a boil. Drop in the lasagne noodles one at a time and cook over high heat, stirring occasionally, until just al dente, around 5 minutes. Drain the noodles in a colander and set them aside.
2. In a medium bowl, combine the ricotta and eggs. Spread 1 cup marinara sauce in the bottom of a 9-by 13-inch baking dish. Top with a layer of lasagne noodles, followed by half the ricotta mixture.
3. Repeat with a second layer of marinara, noodles, and ricotta mixture and top with a third layer of noodles. Spread ¾ cup marinara sauce on the noodles (reserving ¼ cup to drizzle over each lasagne slice when you serve it). Sprinkle with the mozzarella and Parmigiano-Reggiano cheese.
4. Bake the lasagne for about 1 hour, or until the top is golden, the filling is bubbling around the edges, and the noodles are tender when pierced with a sharp knife. Remove from the oven and let cool for 15 minutes before serving. Cut the lasagne into thick slices, arrange on plates, drizzle with the remaining marinara sauce, and serve, garnished with basil.

MARINARA SAUCE

1. In a large saucepan, cook the garlic in the olive oil over moderate heat until golden, about 30 seconds.
2. Turn the heat up to high; add the tomatoes, a large pinch each of salt and pepper, and the red pepper flakes. Bring to a simmer, then turn the heat down to moderately low. Cook, stirring occasionally, until the sauce is thick, 15 to 20 minutes.
3. Add the butter and basil to the saucepan, stirring to melt the butter. Add salt and pepper to taste.

TIP:

• This lasagne recipe leaves plenty of room for personalization. Play around with other fillings, adding a layer of sautéed mushrooms, chopped sautéed spinach leaves, or even some cooked crumbled sausage.